• Journal of Advanced Technology Convergence
• /
• v.2 no.2
• /
• pp.9-14
• /
• 2023

This study is shown the result of the first year to develop an export 1050MPa-class lightweight ductile iron castings Austempered control arm through the research process to obtain the following results. First, the structure of the optimal design Layout design and development of the component, and then achieve them through the Control Arm rigidity and optimal structure design and robust design of the focus areas of the expected stress Control Arm. Second, to develop a Control Arm reflects the high rigidity and high performance lightweight structures. Control Arm them developed to meet the design and rigidity as required by the consumer through the hollow, and to develop a process for the Core. Third, through optimum alloy composition and heat treatment methods will be derived to derive the amount of iron alloy (Cu, Ni, Mo) and Austempered heat treated and tempered condition. Fourth, through the development of optimum molding technology development component to develop the optimum ADI for the low-stiffness, high-rigidity component development, it attempts to develop a high-strength casting forming technology..

• The Journal of Korean Academy of Prosthodontics
• /
• v.46 no.1
• /
• pp.65-82
• /
• 2008

Statement of problem : Today's market economy has been changed more and more to consumer concerned. It is owing to not only consumers ' rising standard of living and education, but also purchasers' easy accessibilities to products through various mass media. The consumer centered market system, where customer can choose items with diverse alternatives to satisfy their self esteem, is also applied to the field of medical business, and accelerated by an increasing income level of shoppers and introducing the whole nations' medical insurance system. Today, the medical industry has become competitive due to increasing number of medical institutions and medical personnel, and this offers wide choices to consumers in the medical market place. At this point of time, it is essential to survey on the primary factor of gratification for the patient in the Dental clinic, as well as on the problems and suggestions in medical service. Purpose : The analysis in this study shows essential factors and expected influential elements in satisfaction of the patient in the Dental Hopsital, and strategic suggestions for the provider of dental service, which can be of benefit to the prospective customer as well as can make improvement in the quality of dental treatment service. Material and method : This study had been researched by collecting and analyzing the organized questionnaires, which were filled in directly from 784 patients, who visit Dental Hospital, Yonsei University in Seoul, from January 23rd to April 15th. Result : It can be summarized like the followings. 1. The social and demographical peculiarities of respondents are as follows. Samples of gender and marital status are adequately extracted, but data on occupation and treatment are are under a bias toward students, undergraduates and graduate students, and orthodontics. 2. 74% of patients who answer the questionnaire were highly satisfied with the service of dental clinic in the section of overall satisfaction. 3. The survey result about specific service of dental treatment, within sections of independent variables, is like the followings; Patients are highly gratified with service system, kindness, explanation, explanation on expected waiting hours, reservation system, emergency measures, expert treatment, existence of knowledge of dentistry, size of hospital, disinfection, equipment and parking, but lowly satisfied with expense of treatment, preparatory hours for treatment, waiting hours, treatment hours and the period of subscription. 4. The correlation analysis showed that there is no significant linear relationship between the independent variables. 5. The probit regression analysis showed that 8 out of 34 independent variables explained the dependent variables at the level of 0.01. 6. It shows that 8 independent variables, which can affect customers 'satisfaction, are clearing up of inconvenience, service system, kindness, explanation, treatment hours per attendance, reservation system, existence of knowledge of dentistry, and contentment of equipment in the hospital. Conclusion : The consumer's satisfaction totally relies on subjective evaluations of customers. Providing appropriate service, which can meet the criteria for the customer who demands various wares, pursues luxury goods, and expects high quality of medical service, is essential to fulfill patients' satisfaction. Many medical institutions do their best to satisfy their customer, touch their consumer, and offer patience centered services, and it is also applied to the field of dentistry. Establishing brand new strategic managements and elevating the quality of dental service based on this survey are required to improve the satisfaction of patience in the Dental Hospital.

• Archives of design research
• /
• v.18 no.2 s.60
• /
• pp.59-68
• /
• 2005

This research suggests the direction realizing design business which means that designers overcome traditional role of passive design development and pursue active and subjective design development and eventually accomplish high profit by various sources except design development fee. For this, designers should be able to suggest highly successful design alternatives not by performing subjective aesthetic process but objective and scientific design development process through market-oriented information seeking, scientific design development and effective design management etc. In addition, designers should cultivates design business mind maximizing profit by various sources such as royalty, management fee and commission fee through exercising ownership, or participating distribution process and for outsourcing tasks. Regarding companies' side, they need to overcome existing manufacturing-based business paradigm focusing on rather material development, R&D, facility establishment than design or marketing, and to build design-centered business management system which menas the prior investment in design including needs identification of consumers.

• Journal of Korea Society of Industrial Information Systems
• /
• v.19 no.6
• /
• pp.131-150
• /
• 2014

This study investigates factors, which affect subjective judgment of Smartphone users when they switch to a new product or other mobile carrier, and examine a relationship between switching intention and switching expected performance through users of in Korea and China. The results of the study showed that switching intention is positively associated with switching expected performance in both Korean and Chinese users. Brand reliability, functional quality, and general climate for Smartphone business have a significant impact on switching intention in both countries. In addition, personal innovation has a significant impact on switching intention of Korean users but Chinese. However, content quality has the effect on switching intention of Chinese user but Korean. This study provides useful strategies for switching behavior of Smartphone users of two different countries in the mobile industry.

• Journal of Digital Convergence
• /
• v.17 no.7
• /
• pp.317-329
• /
• 2019

Instagram, a photo and image centered social networking service, has received increasing attention these days, from scholars and practitioners. However, little is known about the social and psychological factors that lead consumers to use this service. To provide a baseline understanding on Instagram users, the current study was conducted to discover perfectionistic self-presentation tendency expressed by the Instagram users and explore the relationships between identified perfectionistic self-presentation and intention to use Instagram variables with 250 participants. In addition, this study tried to determine the moderator effect of self-efficacy and self-construal. A comprehensive survey was directed and a total of 380 participants were recruited to verify anticipated hypotheses and research questions. The research results suggest that perfectionistic self-presentation has five sub factors: others conscious self-presentation, subjective self-presentation, environmental adaptation self-presentation, self-expansion self-presentation, and social self-presentation. The implications of this research findings are discussed.

• Journal of the Korean Institute of Gas
• /
• v.25 no.6
• /
• pp.1-6
• /
• 2021

In this study, we developed AMI terminals of 1 (reader): N (small transmitter). Currently, the government is focusing on the Gas AMI demonstration project to advance the outdated metering system of the urban gas industry, led by the government-sponsored ministries. The supply of gas AMI meters has the advantage of resolving uncertainties in privacy violations and measurement information and preparing for consumer safety through gas leakage detection. In the case of existing AMI meters, readers and transmitters were 1:1 methods, while this technology can be extended to multiple generations with a 1:N method, and a technology that can extend battery life by implementing a low-power design is applied. We hope that this research will contribute to the gas AMI supply project in the future.

• Smart Media Journal
• /
• v.13 no.4
• /
• pp.57-64
• /
• 2024

Attributes such as material, color, and fit in fashion images are important factors for consumers to purchase clothing. However, the process of classifying clothing attributes requires a large amount of manpower and is inconsistent because it relies on the subjective judgment of human operators. To alleviate this problem, there is a need for research that utilizes artificial intelligence to classify clothing attributes in fashion images. Previous studies have mainly focused on classifying clothing attributes for either tops or bottoms, so there is a limitation that the attributes of both tops and bottoms cannot be identified simultaneously in the case of full-body fashion images. In this study, we propose a deep learning model that can distinguish between tops and bottoms in fashion images and classify the category of each item and the attributes of the clothing material. The deep learning models ResNet and EfficientNet were used in this study, and the dataset used for training was 1,002,718 fashion images and 125 labels including clothing categories and material properties. Based on the weighted F1-Score, ResNet is 0.800 and EfficientNet is 0.781, with ResNet showing better performance.

• Journal of Service Research and Studies
• /
• v.7 no.3
• /
• pp.105-118
• /
• 2017

The current research investigates the basic philosophy that would serve as a foundation for the development of the service economy. In particular, the current work suggests that the Korean traditional philosophy fits the philosophy of the service economy because of the relational nature of the Eastern culture (vs. Western culture). Therefore, it is suggested that trough manifestation of the Korean traditional philosophy, the service economy would be invigorated. The yin-yang and the Two Taegeuk do not emphasize the role of human, and thus, a new philosophy incorporating this aspect needs closer attention. Therefore, the Korean traditional philosophy, structured in a Three Taegeuk framework could serve as the foundation for the development of the service economy. The Three Taegeuk framework relates to the harmonization, horizontality, bi-directionality, and relational aspects of the service industries. For example, human serving the agent role in the society resembles the current service economy where service workers and customers serve important roles in value creation. Taken together, the current research suggests that the Korean traditional philosophy serve as an important foundation for the development of the service economy.

• Journal of Food Hygiene and Safety
• /
• v.37 no.3
• /
• pp.173-180
• /
• 2022

There are a number of methods to evaluate the quality of squid. However, when purchasing the fish, consumers and retails rely only on the sensory test and flavor in the field. Therefore, this study was aimed to prove relationship between scientific indicator and sensory test. Total viable cell count (TVC), viable cell count of Pseudomonas spp., pH and volatile basic nitrogen (VBN) were selected as scientific indicators and mesured during the storage of squid at different temperature. The squid was storaged at 3 different temperature (5℃, 15℃, 20℃). Off flavor determination time was measured by R-index, and kinetic modeling was conducted. Activation energies of off-flavor determination time, TVC, Pseudomonas spp, VBN, and pH were 51.210 kJ/mol, 42.88 kJ/mol, 50.283 kJ/mol, 72.594 kJ/mol and 41.99 kJ/mol respectively. Activation energy of off-flavor determination time was approximated to viable cell count of Pseudomonas spp., TVC, pH and VBN as an order. Especially, viable cell count of Pseudomonas spp. had best match of the activation energy. Therefore, it was judged that indicator of off-flavor determine time was viable cell count of Pseudomonas spp..

• Journal of Nutrition and Health
• /
• v.47 no.6
• /
• pp.463-474
• /
• 2014

Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.